Pasta salad with paprika-almond sauce

Name: Pasta salad with paprika-almond sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Penne; 7-10 Tbsp Salt; 500 g Broccoli; 1 glass (370 ml) Red pepper, roasted; 1 Onion; 1 Garlic clove; 2 stem(s) flat leaf parsley; 200 g Turkey escalope; 6 TABLESPOONS Olive oil; 75 g peeled almonds; 75 ml white balsamic vinegar; 1 TABLESPOON grated parmesan cheese; 7-10 Tbsp Pepper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Penne
7-10 Tbsp Salt
500 g Broccoli
1 glass (370 ml) Red pepper, roasted
1 Onion
1 Garlic clove
2 stem(s) flat leaf parsley
200 g Turkey escalope
6 TABLESPOONS Olive oil
75 g peeled almonds
75 ml white balsamic vinegar
1 TABLESPOON grated parmesan cheese
7-10 Tbsp Pepper

Directions

1
Cook the pasta in salted water for about 8 minutes, then drain. Clean and wash the broccoli and divide into small florets. Cook in boiling salt water for 3-5 minutes. Drain peppers and cut into small pieces. Peel onion and garlic, dice finely. Wash parsley, cut into fine strips. Wash cutlets and dab dry.
2
Heat 1 teaspoon of oil and fry the schnitzel for about 4 minutes, turning them over. Add almonds and roast briefly. Cut the schnitzel into strips and mix with all prepared ingredients. Mix remaining oil, vinegar, onion, garlic, parmesan and parsley. Season with salt and pepper and pour over the salad. Cover and leave to stand for approx. 30 minutes. Season if necessary and serve in portions
3
Waiting time approx. 30 minutes